Easily 20+ pieces in the latest Ispahan collection including meusli and caramels. I want to introduce you to a wonderful artist who styles all these pictures and all of Pierre Herme's books and brochures, even the little macaron accordian flavor guides - Coco Jobard. Coco has carte blanche/total freedom to do whatever she likes from Pierre Herme. All the photographs are taken by the reknown pastry photographer Laurent Fau. You should know his name. Exquisite.

I tried madly to recreate Coco's collier in candy for the Salon du Chocolat opening..ahem.

Back to the almighty Fetish Ispahan. Pierre Herme with Coco Jobard and Laurent Fau have a new book out hot off the presses you must see if you come to Paris (30 euros).

Simply to die for.

Plus if you're an enterprising baker you can make these yourself!

Maim miam

Naturally I picked myself up and ran over to 72, rue Bonaparte for a looksee. The windows were full of roses of Ispahan (the origin of the pastry's name).

and No line

The shop was so busy no one noticed me shooting happily away ;))

How I would love to taste this Baba Ispahan...

Or the mini individual version.

They were just putting out the collection, adding new pieces.

These caramels are calling my name.

My haul arrived home safe and sound. The small box was placed inside a very big bag. I got all kinds of knowing smiles on the Metro and bus from sympathetic, envious observers as I tip-toed home, praying nothing moved or was desplaced. Just a rose petal or two slipped off - easily repaired.

The millefeuille Ispahan looks ginormous. Maybe you're thinking, However can she eat that by herself? EASILY!

It's light as a feather - mostly air and whipped cream with just the meerest hint of rose water. The middle layer is litchi and raspberry plus a thin layer of cake to keep it all afloat I suppose. The millefeuille layers top and bottom are one of the lightest pastries you'll find in Paris. It should be delicate yet crunchy. This one certainly is. Altogether an ethereal eating experience and gone too soon...sigh.

As for the much-copied Fetish Ispahan, this too is light, delicate and airy. As sweet as it looks, sugar is an under note. The raspberries are the most assertive flavour plus the surprise texture of the lichi coming through in the middle. Again rose water is barely evident.

I love your pinks and your see throughs..be it a cello bag or a vase etc..I tried painting a few macarons..a couple of weeks ago..let me just say that after loving yours for so long..mine were a total disaster.

That collage of necklaces w/ the crown..like it as much this time..Confession..plate is pretty darn cute too in my eyes.

Oh I think my envy is peaking with this post! I love the Ispahan combo- I had the ispahan croissant in July, and the granola. I loved the croissant, but sadly I thought the granola a bit disappointing, it didn't look nearly as lovely as it does on the box. Oh to be there for a whole month of Ispahan! I've always loved the styling of PHs blog and photos- thanks so much for telling us about Coco Jobard (and her blog) and Laurent Fau- what a sensational team they are- PHs creations always look amazing and lush in the photos. They are clearly genius.

Paris Mail

♥carol gillott♥

l'Ile Saint Louis, Paris, Ile de France, France

Hi I'm Carol Gillott,
My Mom taught me watercolors at 5. I'm still at it, now tripping over cobblestones, living in a 6th-floor garret on l'Ile Saint-Louis, Paris. Read Parisbreakfast with a hot chocolate and croissant.
I paint Paris breakfasts.